German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.

Rachela Mohr, marketing and communications manager at Wacker BioSolutions, told FoodNavigator.com that, “consumers increasingly favour naturally manufactured products or products with ingredients from renewable sources. Alpha-cyclodextrin is fully in line with this trend, as it is a natural conversion product of starch and manufactured from vegetable raw materials such as corn or potato starch by enzymatic degradation.”

She noted that alpha-cyclodextrin is particularly suited to stabilizing sensitive ingredients.

More than an emulsifier

The emulsifier also has a texturizing effect and can alter the viscosity, allowing ‘mouth feel’ to be adjusted as required. Mohr noted that this also means that no additional hydrocolloids need to be added.

She said that alpha-cyclodextrin can also be used as a soluble dietary fibre, as it has beneficial effects on blood cholesterol and the glycaemic index, making it appealing for use in dairy and bakery products and breakfast cereals.

Flavours and bakery

Wacker also released its new vegetarian-grade cysteine, developed using a patented biotech process that can be used in bakery and other food products.

“In bakery applications, cysteine breaks open the gluten, a protein in wheat. The resultant dough is smoother and easier to knead. In food applications, it serves as a flavouring, especially meat flavours,” Mohr said.

Mohr explained that by using biotechnology, the cysteine is produced using a fermentation process, made from plant-based and inorganic starting materials. As a result, she said, the ingredient is halal, kosher and purely vegetarian.

“The process is capable of producing cysteine from plant-based raw materials with the help of E.coli bacteria. This biotech fermentation is extremely efficient and environmentally compatible. 90% of the bacterial cysteine ends up in the final product, compared with the 60% yield of conventional methods,” explained Mohr.

“To our knowledge, there’s no similar product available on the market currently,” she added.

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German ingredients supplier, Wacker, has released a new starch-based emulsifier, using alpha-cyclodextrin, for stabilizing oil-in-water emulsions in products such as salad dressings, margarine and mayonnaise, reducing reliance on hydrocolloids.

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